Refer to the baking charts for
suggestions of temperatures, shelf
levels and cooking durations. These
take into account a range of different
baking tins, quantities and cooking
traditions.
Handling and preparing food
correctly is essential for maintaining
good health.
Only bake cakes, pizza, chips etc.
until they are golden. Do not
overcook them.
Bakeware
Please take into account the material of
your bakeware in your choice of oven
function:
Fan Plus U, Intensive Bake O
Any heat-resistant material can be
used.
Conventional heat V
Dark metal, enamel or aluminium
baking tins with a matt finish, as well as
heat-resistant glass and ceramic
dishes can be used.
Bright, shiny metal tins result in uneven
or poor browning and in some cases
cakes might not cook properly.
Baking paper
Because of their PerfectClean anti-stick
surface the baking tray and the
universal tray do not need to be
greased or lined with baking paper for
baking.
Baked goods are easily removed when
done.
Baking paper is only necessary when
baking:
–
Anything with a high salt content
(e. g. pretzels, bread sticks),
because sodium can damage the
PerfectClean surface.
– Meringues or biscuits with a high
egg-white content, because they
are more likely to stick.
Universal tray
When baking cakes with fresh fruit
toppings and deep sponge cakes
place the tin in the universal tray to
catch any spillages and keep the oven
cleaner.
Rectangular tins
Place cakes in rectangular tins with the
longer side across the width of the oven
for optimum heat distribution and even
results.
Baking tips
33
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